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Slow Cooker Chicken Burrito Bowls

These burrito bowls are hearty, delicious and practically make themselves! They are also versatile and toppings can be adjusted for each person's preferences for a stress-free family dinner.

Course Main Course, Slow Cooker
Cuisine Mexican, TexMex
Keyword chicken burrito bowls
Prep Time 20 minutes
Cook Time 6 hours
Total Time 20 minutes
Servings 12


  • 4 large split chicken breasts or about 2 pounds chicken breastsIMG_4857
  • 1 26.46 oz. box of chopped tomatoes (I like Pomi brand)
  • 1 tablespoon chili powder

  • 1 1/2 teaspoon cumin

  • 2 teaspoons salt
  • 15 ounces black beans drained and rinsed (I prefer organic beans)
  • 1 cup brown rice
  • Optional Toppings

    • shredded lettuce
    •  chopped tomatoes
    •  shredded cheese
    •  sour cream
    • guacamole
    • salsa


    1. Place chicken breasts into large (6 quart) slow cooker. (Split chicken breasts provide more flavor and liquid than boneless; you may need to add a small amount of chicken broth if you use boneless.) Pour tomatoes, spices and beans over chicken. Cook on low 3 to 4 hours.
    2.  Add brown rice, stir and cook another 3 hours on low, or until chicken and rice is done. (If you won't be home until mealtime, cook rice separately and then add to chicken mixture before serving.)

    3. Remove chicken from slow cooker and remove meat; discard bones if necessary. Return meat to slow cooker and stir.

    Recipe Notes

    Serve meat mixture in a bowl over shredded lettuce and add desired optional toppings, including B's homemade guacamole or fast fresh salsa. These burrito bowls are great as leftovers, and freeze well.